Foods BethWH Has Tried

A candy made with chocolate, coconut and ... mashed potatoes?

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

Deep-fried grasshoppers make a tangy, crispy taco filling.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

Real maraschinos were born more than a century ago in an Italian distillery.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

A 2,500-year-old Persian dessert evolved into this Indian summertime favorite.

Snap judgments may spell trouble for what was once the king of California apricots.

This New Year's luck-bringer has a controversial contemporary taste.

Leftover coffee plus gelatin equals this vintage dessert.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

Meat covered in gelatinous goo was once a classic American comfort food.

This cousin of root beer has a long history and a surprisingly minty taste.

These holiday cakes link Christmas to the Norse god of lightning.

They're a Baltimore-specific guilty pleasure.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

This dessert island is known for its refined layer cakes.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

The fiery fruit brandy of the Balkans.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

Produced since 1847, these classic New England candies almost disappeared in 2018.

You can have your syrup and drink it, too.